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Gluten-Free Avocado Spring Rolls

Vegan | Gluten-Free
Course Appetizer, Main Course, Snack

Ingredients

Spring Rolls

  • 1 package spring roll wrappers
  • 1 medium carrot cut into matchsticks
  • 1 red bell pepper cut into matchsticks
  • 1 ripe avocado sliced
  • 2 cups fresh arugula
  • sea salt and pepper

Tahini Dipping Sauce

  • 1/2 cup  Tahini Butter*
  • 1/4 cup filtered water
  • 4 drops liquid stevia (or 1 teaspon xylitol)
  • juice of one lemon or lime
  • Pinch sea salt

Instructions

  1. Fill a large pie dish with luke warm water for your spring roll wrappers.

  2. Next cut the carrot and bell pepper into matchsticks, keeping each in their own pile.  Slice the avocado.

  3. To get started, submerge 1 spring roll wrapper in water for 5 seconds.  Transfer to a cutting board or work station.  Place 1 - 2 slices of avocado in the center of your wrapper. Top with 2 pieces of carrots, bell pepper and and small handful of fresh arugula.

  4. To roll, start from the bottom and wrap up to cover all of the ingredients, next pull in the sides and then continue wrapping from the bottom up.

  5. To make the dipping sauce, place all of the ingredients into a small bowl and whisk until smooth and creamy.

Recipe Notes

*Option to use almond butter (or cashew butter after 90 days on a candida diet).